About 2-3 big hand fulls of shells (uncooked). Depends how much "stuffing" you make
1/2 block or whole block of cream cheese (again, depends how many shells you want to make or how much stuffing you make)
1/2-3/4 cup shredded parmesean cheese
1/4 cup soy milk (use regular milk if you like)
1 cup chopped leaf spinach (I used fresh spinach)
2-3 garlic cloves, minced
1 small green onion, chopped
1 tablespoon butter
About 1 cup of your favorite tomato sauce (bottled or homemade)
In a large pot cook the shells just like any other noodle. Make sure not to over cook the noodles. Set aside.
In another small pot add butter and turn on low heat. Melt butter and add spinach, garlic and onion. Saute until spinach is wilted, 2-3 minutes. Add cream cheese and milk. Heat until mostly melted. Add in shredded parmesean cheese. Heat for a few minutes until mixture becomes thick and all melted. Add more parmesean or cream cheese to your liking, or more spinach of course. I made this on the fly so what I had and the amounts worked out great. It would be easy to double if you wanted or make less for single serving.
Put shells in a casserole dish and top with tomato sauce and bake at 350 degrees for 15 minutes. Wow-ie my house smells like Italy!